Roll out the roll dough

Cooking with Cathie

Cathie CampbellNovember 7, 2012 

Well folks, it's that time of year when, in most cases, our holidays require the planning of festive meals. Isn't it amazing how big a role food plays in our celebrations? I do love to cook, but don't mind admitting that there are times when I just sigh and steel myself for the hard work. If you are the main, or only, cook at your house, then you know what I mean.

During holidays, I often used to hear my mom say that she enjoyed the turkey dinner leftovers much more than she did the sit-down main meal. As a kid who didn't help out all that much in the kitchen, I wondered about that. But when I grew up and was the main or only person responsible for putting together and serving a huge Thanksgiving or Christmas dinner, I certainly came to understand her statement very clearly! And with most festive meals, you will find a basket of dinner rolls at the table. I pass them up most times, but once in a while they look so tender I can't resist. Here are some dinner roll recipes for you to consider should you be looking for any.


Tender dinner rolls

There is a buttery sweetness to these rolls. Instructions are for mixing the dough in a bread machine, but baking it in the oven (because they are rolls, not a loaf).

  • 1/2 cup warm water (110 degrees or according to the package instructions if you have a rapid-rise type))
  • 1/2 cup warm milk
  • 1 egg
  • 1/3 cup butter, softened
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3 3/4 cup flour
  • 1 package (.25-oz.) active dry yeast
  • 1/4 cup (1/2 stick) butter, softened
  • Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
  • When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12-inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place; let rise 1 hour. Meanwhile, preheat oven to 400.
  • Bake in preheated oven for 10 to 15 minutes, until golden. Makes 16 rolls.

Sweet potato rolls

Although it might exist, I have never seen pureed sweet potato in a can, so you can puree canned ones yourself.

  • 1 package (.25-oz.) active dry yeast
  • 4 tablespoons sugar
  • 1/2 cup canned sweet potato puree
  • 1/2 cup warm water (110 degrees or according to the package instructions if you have a rapid-rise type)
  • 3 tablespoons butter, softened
  • 1 teaspoon salt
  • 2 eggs
  • 3 1/2 cups flour
  • Dissolve yeast, warm water and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
  • Add remaining sugar, sweet potato, butter, salt and slightly beaten eggs. Stir to mix well. Stir in 3 cups flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let rise about 1 hour or longer (may be faster with rapid rise yeast).
  • Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9-by-13-inch pan. Allow to rise until doubled. This is a good time to get the oven preheated to 375.
  • Bake in preheated oven for 12 to 20 minutes. Serve warm. Makes 16 to 20 rolls.

Potato crescent rolls

Instructions call for refrigerating the dough.

  • 2 potatoes, peeled and cut into 1-inch cubes
  • 1 package (.25-oz.) active dry yeast
  • 1 1/2 cups warm water (110 degrees or according to the package instructions if you have a rapid-rise type)
  • 2/3 cup sugar
  • 2/3 cup vegetable shortening
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 6 1/2 cups flour
  • 1/4 cup butter, melted
  1. Place potatoes in a saucepan, and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool, and mash.
  2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
  4. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12-inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400.
  5. Bake in preheated oven for 15 to 20 minutes, or until golden brown. Makes about 32 rolls.

Cornmeal dinner rolls

  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter, cubed
  • 1/3 cup cornmeal
  • 1 1/4 teaspoons salt
  • 1 package (.25-oz.) active dry yeast
  • 1/4 cup warm water (110 to 115 degrees or according to package directions)
  • 2 eggs
  • 4 3/4 to 5 3/4 cups flour

Topping:

  • 2 tablespoons butter, melted
  • 1 tablespoon cornmeal
  1. In a large saucepan, combine the milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 to 8 minutes or until thickened. Cool to 110 to 115 degrees.
  2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  3. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 inches apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.This is a good time to get the oven preheated to 375.
  5. Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake for 13 to 17 minutes or until golden brown. Remove from pans to wire racks; serve warm. Makes 21/2 dozen rolls.

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